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Tortilla Espanola

Tortilla Espanola is perhaps the most well-known of Spain's tapas. While it resembles a plain frittata, the tortilla's utter simplicity contributes to its charm.

The basic ingredients for Tortilla Espanola—onions, potatoes, eggs and olive oil—appear uninspired, but this dish is much greater than the sum of its parts. It's delicious, wine-friendly and can be served warm or at room temperature. The potatoes' creamy texture and onion's sweet vegetal notes combine with rich, fruity olive oil to form the framework for the tortilla; and the eggs become the "glue" that holds the ingredients together.

If desired, garnish with romesco sauce or garlicky aioli.

Yield: 16 tapas-size servings

1. Heat the olive oil in large, deep skillet over medium heat. Add layer of potatoes, sprinkle with some of the salt, and then a layer of onions. Continue alternating layers of potatoes and onion, sprinkling with salt until all the vegetables are in the pan. Reduce heat to medium-low and turn the potatoes to coat well with oil. Allow to cook for approximately 15 minutes or until done, turning occasionally. Do not allow them to brown.

2.While potatoes cook, whisk eggs in large bowl. Set aside.

3. When potatoes are tender, drain oil from pan; reserve 3 tablespoons of the oil. Add potatoes and onions to bowl with eggs and press them down until they are covered by eggs.

4.Heat a medium-size (about 8-inch) sauté pan (nonstick is best) over high heat and add two tablespoons of the reserved oil. When oil is shimmering, pour egg-potato mixture into pan. Stir continuously for a minute or so until the eggs begin to set. Reduce heat to medium and cook eggs, shaking the pan periodically so the eggs don't stick. When the eggs begin to brown on the bottom, place a dinner plate on top of sauté pan. Carefully flip the tortilla onto the plate.

5. Add 1 tablespoon of the reserved oil to the pan and carefully slide the tortilla (uncooked side down) back into the pan. Cook for several more minutes until the tortilla is cooked through. Shake the pan periodically to keep eggs from sticking. Turn the tortilla onto a dinner plate. In Spain, the tortilla is allowed to cool, cut to order and served at room temperature. It also can be served warm.

Nutritional information (per serving): 80 calories, 3 g protein, 7 g carbohydrate, 5 g fat (1 g saturated), 159 mg cholesterol, 26 mg sodium, 1 g fiber